Easy Vegan Gingerbread Granola
This flavourful and aromatic easy vegan gingerbread granola is easy to make and very versatile. We love it for breakfast, but it’s also fantastic as a crumble topping, sprinkled on yogurt or, as my kids like to do, eaten dry with a spoon for a snack.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 5 tbsp maple syrup
- 3 tbsp coconut oil
- 1 tsp vanilla extract
- 160 g (2 cups) rolled oats
- 4 tbsp pecans roughly chopped
- 4 tbsp shredded or flaked coconut
- 3 tbsp mixed seeds I used pumpkin, hemp, sesame and linseeds
- 4 tbsp dried cranberries chopped
- 2 tbsp crystallised ginger chopped finely
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
Preheat oven to 150C / 300F. Line two baking trays with baking paper.
In a small pan over a med/low heat, melt the maple syrup and coconut oil together. Remove from the heat and stir in the vanilla. Allow to cool slightly.
In a large bowl, mix the oats, pecans, coconut, seeds, cranberries, crystallised ginger and spices together. Pour in the maple syrup mixture and mix well.
Spread out in a thin layer on the baking sheets and bake for about 20 minutes or until golden, stirring occasionally to ensure that it cooks evenly.
Leave the granola to cool - it will harden and crisp up on the tray. Store in an airtight container.
Calories: 158kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Sodium: 2mg | Potassium: 82mg | Fiber: 2g | Sugar: 8g | Calcium: 17mg | Iron: 0.7mg